Goji berries

Goji berries

　　Goji berries (lycium barbarum) are plants of the Solanaceae family, mainly produced in Delingha, Golmud, Dulan, and Wulan in Haixi Prefecture. The berries cultivated on farms are of the highest quality, while wild and cultivated varieties can also be found in other prefectures and eastern agricultural areas. The annual yield is approximately nearly one hundred tons. The berries are harvested when ripe between August and September, then sun-dried. They should not be turned over during drying to avoid darkening. The world-renowned Qinghai specialty, Goji berries, bathed in the cold dew of the northern steppes and nourished by the essence of heaven and earth, are fresh, crystal clear, bright red as if dripping with juice, resembling rubies. When dried, they boast a vibrant red color, thin skin, thick flesh, few seeds, and a sweet taste, offering exceptional nutritional value. Goji berries have a neutral nature and sweet flavor. As early as the Han Dynasty, they were celebrated for their miraculous benefits such as nourishing yin and kidney, strengthening the brain and blood, improving vision and vitality, and delaying aging. Expert analysis shows that the germanium and lithium elements they contain uniquely enhance the body’s immune function and aid in the intellectual development of children. Rich in various amino acids, vitamins, iron, phosphorus, calcium, and other essential nutrients and minerals, goji berries offer remarkable effects in fighting cancer, protecting the liver, and beautifying the skin. They are considered one of the best natural health foods, used in treating symptoms such as dim vision, dizziness, tinnitus, soreness and weakness in the lower back and knees, and diabetes. (Delingha)